The 2 Spoons

Country Style Fresh Green Beans and New Potatoes

June 21, 2019 by Becky Spoon

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I cooked these Fresh Green Beans and New Potatoes in my Instant Pot and it literally took 15 minutes! I sautéed onion and bacon ends first, then I added my beans and potatoes, a little water along with seasonings, and set the pressure cooking time for 15 minutes! They were perfectly cooked! Oh, I forgot to mention that these potatoes were fresh from a garden. They were at our church grown by the youth group who are raising money for camp! There’s just something about some local grown new potatoes.

Country Style Fresh Green Beans and New Potatoes

I love green beans! Sometimes I make them crispy with lemon and garlic, but sometimes I want the country style like these, super tender in a delicious bacon flavored-broth, the kind I remember my Mom making growing up.

You can always find fresh green beans in the grocery store, probably year around. They are inexpensive and really have some health benefits. Check out the information in this link for some benefits of green beans. https://www.organicfacts.net/health-benefits/vegetable/green-beans.html

Country Style Fresh Green Beans and New Potatoes

This is a perfect side dish for so many different entrees! Click this link for my green beans with lemon which are also very delicious, just cooked crisper: https://the2spoons.com/perfect-browned-butter-and-garlic-green-beans/

Hope you try this very simple recipe!

Country Style Fresh Green Beans and New Potatoes

Print Recipe

CourseSide Dish

CuisineAmerican

Keywordcountry style fresh green beans, country style fresh green beans and new potatoes, fresh, fresh green beans, green beans, new potatoes

Ingredients

1 1/2-2 lbs fresh green beans, ends trimmed and washed
4-6 new potatoes, depending on the size
2-3 strips bacon, or bacon ends, cut in 1 inch pieces
1/2 onion, diced
2 tbsp extra virgin olive oil
1 tsp salt
fresh black pepper
1-2 sprigs fresh thyme or about 1/2 teaspoon dried crushed
water or vegetable stock

Instructions

I cooked the green beans and new potatoes in my instant pot, but the same instructions apply if you are cooking them stovetop, except for the cooking time.
Trim your beans and wash them. You can either completely peel your potatoes or you can cut a strip around like I did. If they are small, leave them whole, but large I'd half or quarter, so you have a uniform potato size so they will cook evenly.
Add the extra virgin olive oil to your pan or instant pot. Add the bacon and onions and sauté until the bacon fat has rendered and the onions begin to very lightly brown.
Add your beans and potatoes and enough water or vegetable stock to almost the top of the beans, maybe 3/4 way. They do not have to be completely covered because they are quickly going to cook down and you don't want too much liquid.
Add your salt and thyme, and set your Instant Pot to pressure cook for 15 minutes, or bring your stovetop pan to a boil, then reduce to a simmer and cook 30 minutes or so until the green beans and potatoes are tender.
When the cooking has finished, check for salt and add fresh cracked black pepper. Serve with almost any entrée. Enjoy these country style green beans.

Quick Chicken Thighs Under a Brick with Pesto Verde

June 20, 2019 by Becky Spoon

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I saw this Chicken Thighs Under a Brick in the June/July issue of Bon Appetite and I had to make it!

I’ve made chicken under a brick many times with a whole chicken cutting out the back bone, but doing this with just the thighs was so quick and easy! The added pesto verde is a delicious addition to this crispy and juicy chicken!

I use two bricks that I wrap in foil. If you done have bricks you can use a heavy skillet like an iron skillet. You would place a piece of foil over the chicken, skin side down and top with the skillet. Here’s a quick “how to” if you aren’t familiar http://www.dartagnan.com/how-to-make-chicken-und…

Quick Chicken Thighs Under a Brick with Pesto Verde

These would be great with potatoes or even rice pilaf would be delicious. Here’s my recipe for my Cheesy Potatoes Gratin https://the2spoons.com/cheesy-potatoes-gratin/.

Chicken Thighs Under a Brick

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordchicken, chicken thighs under a brick, Roast Chicken Thighs

Servings Servings

Ingredients

4 skin on, chicken thighs
1 tsp kosher salt
freshly ground black pepper
5 tbsp extra virgin olive oil
1 oil packed anchovy filet, finely chopped
1 garlic clove, finely chopped
1/4 cup finely chopped parsley
1 tbsp sherry vinegar or red wine vinegar
3 scallions, white and pale green parts only, thinly sliced

Instructions

Wrap 2 bricks with foil (if you don’t have any bricks lying around, use a heavy skillet). Season chicken on both sides with salt and pepper. Pour oil into a medium cast-iron skillet. Place chicken in pan skin side down (it’s okay if the pieces touch, but make sure they don’t overlap). Heat pan over medium-high and place a prepared brick on top of each piece (or, place a sheet of foil over chicken, then set a second cast-iron skillet on top). Cook chicken, checking halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.
Pesto Verde and Assembly
While chicken is cooking, place anchovy, garlic, and 1 tsp. salt in a mortar and use pestle to pound to a paste, about 1 minute. Add parsley and continue to pound until completely pulverized, about 2 minutes. (Alternately, grate garlic and finely chop anchovy and parsley, then mix together in a medium bowl.) Mix in oil, vinegar, mustard, and red pepper flakes with pestle, then add scallions. Taste and season with more salt, if needed.
Carefully remove bricks (foil will be greasy) and check chicken. There should be only a hint of medium-rare flesh on the thickest part of the thigh. Using a thin spatula, release chicken skin from pan and turn onto flesh side. Remove from heat and let sit to finish cooking through, about 1 minute.
Spoon some pesto verde onto a platter. Top with chicken, skin side up, and spoon more pesto over (but don’t cover up all that beautiful crisp skin you just created!).

Cheesy Potatoes Gratin — Chicken Thighs Under a Brick

Fresh from the Garden, Delicious Summer Squash with Peppers and Onions

June 20, 2019 by Becky Spoon

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When you grow summer squash there is an abundance when you start harvesting and you’re trying to figure out what to do with all this squash! This is my quick go to!

Easy, yet delicious! Just a few ingredients and you have a side dish for any main course!

Fresh from the Garden, Delicious Summer Squash with Peppers and Onions

I actually made this with my Chicken and Dumplings the other day! It was the perfect side dish for the dumplings. Here’s my Chicken and Dumplings recipe which you have to try! https://the2spoons.com/chicken-and-dumplings-the-perfect-comfort-food/.

My Mom would boil squash, drain it, then mash it with a potato masher. Then she would add butter, salt and pepper. It was delicious! So simple, yet so delicious. I still make it that way. You know, it’s just one of those things you ate growing up and you just crave it sometime!

I didn’t grow squash this year. A friend of ours gave us this squash. There are a couple of different summer squash. Here’s a list for future growing: https://www.thekitchn.com/a-visual-guide-to-8-varieties-of-summer-squash-220740

Fresh from the Garden, Delicious Summer Squash with Peppers and Onions

Ok, back to cooking squash! And my recipe! I really shouldn’t call this a recipe because it’s so simple!

Summer Squash with Peppers and Onions

Print Recipe

CourseSide Dish

CuisineAmerican

KeywordSummer Squash Casserole

Ingredients

3-4 Yellow she merry squash or Zucchini, or Combination of the two, diced
1 Green bell pepper, diced
1 red onion, diced
2 tbsp extra virgin olive oil
2 tbsp butter
sal and pepper to taste

Instructions

Heat the oil and butter in a skillet to medium high. I like to use non stick skillet. add the onions and peppers and cook until they begin to soften. Add the squash, increase the heat if you need to so your ingredients will start to brown, turning as the bottom browns. Season with salt and pepper. Cook until good n brown and the squash is tender!

Chicken & Dumplings, the Perfect Comfort Food

June 18, 2019 by Becky Spoon

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Yesterday I made Chicken and Dumplings for my 90-year old Mom. Allen and I had them too, because who can resist this dish? I can’t! They are delicious any time of the year. Mom made delicious dumplings growing up. These are a little different because they seem to be juicer, and I have the finished dumplings with peas and carrots. Not only are you getting added vegetables but look how pretty they are? I added a lot of fresh cracked black pepper because I love it on dumplings!

Some like drop dumplings so I’ve included a recipe from Food Network for those, but I honestly love this recipe for dumplings. They hold together yet they are so tender. If you are in a pinch for time Bisquick has a recipe for drop biscuits that is quick and you’d do everything else the same…but try my dumplings! they are the best! https://www.bettycrocker.com/…/bisquick-recipes/bisquick-dumpling-recipes

I cooked the chicken in my instant pot by cutting it into maybe 5 or 6 pieces, you don’t have to be precise, just as long as they are small enough for you to brown them before you add water and the other ingredients and start your pressure cooking. To add even more flavor, instead of water I used chicken stock with a carrot, onion, and celery.

Chicken and Dumplings, The Perfect Comfort Food

You honestly don’t need anything with this dish, but if you want something else I think a nice vegetable like asparagus would be great. https://the2spoons.com/prosciutto-wrapped-asparagus-screams-spring/

Chicken and Dumplings – the Perfect Comfort Food

Print Recipe

CourseMain Course

CuisineAmerican

Keywordchicken, chicken and dumplings, Dumplings

Servings servings

Ingredients

For the Chicken (I cooked the chicken in my instant pot)

1 whole chicken pieces (cut into 5 or 6 pieces
onion, cut in chunks (does not have to be peeled), stalk of celery and one carrot for cooking the chicken, along with enough chicken stock to cover

For the Dumplings

2 1/4 cups flour
4 1/2 tsps baking powder
1 1/2 to 2 Cups milk
3 tbsp butter
1/4 tsp salt

For the Chicken and Dumplings

1/2 onion, chopped
1 carrot, thinly sliced
1 stalk celery, thinkly sliced
4 tbsp unsalted butter
8 tbsp flour
chicken broth from cooking your chicken
Cooked chicken, diced or shredded
1/2 cup english peas
1/4 cup fresh parsley, chopped

Instructions

For the Chicken

Brown the chicken pieces in a little oil in the instant pot or a stock pot. When browned add 1/2 onion, 1 carrot, 1 celery stalk. Cover with water or chicken stock and bring to a boil. Simmer until chicken begins to fall off the bone..45 minutes to 1 hour or about 30 minutes in the instant pot. Remove from the stock pot and after it has cooled, shred the pieces you want to use and save the remainder for another use.

For the Dumplings

Combine the flour, baking powder and salt in a medium bowl. Heat the milk and butter in a small sauce pan to a scald. Pour the milk mixture over the flour, baking powder and salt mixture.
Combine the mixture and form into a disc.
Roll the dough on a floured surface as think as possible.
Cut the rolled out dough into strips, then pieces.

For the Chicken and Dumplings

Strain your broth and return to the pan you cooked your chicken in and heat to medium high. Mix the butter and flour together with two cups of warm stock and add to your other chicken stock whisking to insure no lumps. This is your thickener. Add the chopped vegetables and cook until crisp tender.
Add the shredded chicken and the peas.
Add the dumpling strips one at a time. I use a table knife to just clear an opening, then add more until all used. Cook uncovered until for about 20 minutes until done. You want to not disturb as much as you can until they are cooked but I just shake my pan a little while they are cooking.
Spoon the dumplings into serving bowls and enjoy!!

Easy Maryland-Style Crab Cakes

June 17, 2019 by Becky Spoon

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I love Crab Cakes! The other day when I made Seafood gumbo I had some crab left and I decided I’d make a couple of crab cakes. You know, it was one of those days, it’s just you, you want something to eat, and you look and you have just enough for about two cakes! Yay for me! Wonderful lunch.

There are some recipes for crab cakes that have peppers, onions, celery and other ingredients that are delicious, but this recipe is pretty much about the crab without a lot of other added ingredients. An egg, a little dijon mustard, mayonnaise, just a couple of the few ingredients.

I know crab is pretty expensive. I haven’t checked, but It would most likely be less expensive to buy crab legs and harvest the meat. I purchased a container of crab meat that was a quality brand. The lumps weren’t as jumbo as I wanted, so try to buy a large lump. I’ve ordered from Pike’s Fish Market in Seattle which was amazing and succulent, but it was costly. http://www.pikeplacefish.com/collections/shellfish/SHELLFISH-D-CRABMEAT.html.

Easy Maryland-Style Crab Cakes

Crab Cakes make an excellent appetizer!! I was in Vegas and went to Emeril’s restaurant, New Orleans Fish and ordered the Crab Cakes as an appetizer. They were totally amazing! There were a few other ingredients that I have not included but the majority of the cake was CRAB! Who doesn’t love crab? I didn’t take the time to make a sauce, I just had mine with a squeeze of lemon! Delicious.

These would be the perfect appetizer for my https://the2spoons.com/delicious-louisiana-seafood-gumbo/

Here’s my simple recipe! Enjoy!

Maryland-Style Crab Cakes

Print Recipe

CourseAppetizer, dinner, Lunch

Cuisinecreole

Servings Servings

Ingredients

1/2 cup mayonnaise
1 tbsp dijon
1 tbsp Worcestershire sauce
1/2 tsp hot sauce
1 lb jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
lemon wedges

Instructions

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
The crab cakes can be prepared through Step 2 and refrigerated overnight.

The Best Lemon Curd Tarts

June 13, 2019 by Becky Spoon

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When I tell you that this Lemon Curd Tart is the easiest lemon curd you’ll ever make and it is also the most delicious, it really is! This curd has so much lemon juice and zest in it for just the right amount of tartness! I think these are the perfect dessert for summer because you serve them cold and the lemon is so refreshing. With all the berries we have right now, the possibilities are endless with your toppings. There are so many uses for this lemon curd. You can use the same recipe for your lemon meringue pies, ice cream, sweet pastries, Dutch Babies, a beautiful mousse, our Texas Kolaches, in a decadent cake, the uses are endless!

The crust is a graham cracker crust that I added pistachios! So good! I just love graham cracker crust but I also love salty pistachios making the perfect crust for this tart. Use this recipe for any graham cracker crust you want to make and the addition of pistachios will work with almost any filling. I just love the nuttiness the pistachios add. And who doesn’t love a graham cracker crust?

The Best Lemon Curd Tarts

When the recipe calls for zesting, use a vegetable peeler because you want really large zest, I mean you really want some strips! You are going to pulverize the zest with sugar in a food processor which makes this so very lemony and absolutely delicious.

I made mini tarts but you certainly make a large tart using the full-size tart pans. I had ordered my from Amazon because I don’t live close to cooking stores, but I’m sure you can find them other places. https://www.Amazon.com/Kitchen. You want to use the type that has the removable sides, or that is the kind like. I served these with a dollop of homemade whipped cream and a couple of blackberries.

I think you will love this recipe! Oh, I forgot, it keeps well in the refrigerator for several days. It’s a perfect dessert for any meal! Try it with a dessert after making my Sunday Pot Roast: https://the2spoons.com/sunday-pot-roast/

Lemon Curd Tarts

Print Recipe

CourseDessert

CuisineAmerican

KeywordLemon Curd Tart

Ingredients

For the Graham Cracker and Pistacio Crust

7 tbsp butter, melted and cooled
10 sheets graham crackers (approximately 1/2 cups)
1/3 cup pistacios
3 tbsp sugar

For the Lemon Curd

3 lemons
1 1/2 cups sugar
1 stick butter, room temperature
4 large eggs
1/2 cup lemon juice (3-4 lemons)
1/8 tsp salt

Instructions

To make the crust: Melt the butter and set aside to cool. In the bowl of your food processor add your graham crackers, pistacios and sugar. Pulse or process until the crackers and pistacios are pretty fine. Add the melted butter and pulse until all is combined and you have a moist dough. This will make 4-6 tarts or one large pie. Place enough graham cracker mixture into your pans to cover the bottom and up the sides pressing to firmly pack it. Prebake the tarts at 375 degress for 7-10 minutes. Remove from the oven when lightly browned and cool.
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
After you have completely chilled the lemon curd in the refrigerator, add to each tart pan. Store back in the refrigerator until ready to serve. Serve with a dollop of whipped cream and berries of your choice.